The hardest part of this recipe is finding the cucumbers. I waited a bit too long so they were hard to come by this year. I figured that they are about $1.48 per quart which is cheaper than the store but the biggest benefit is you know exactly what was put into them which is great.
pickling cucumbers*
whole heads of fresh dill ~ it was far cheaper to used dried so that is what I used
whole garlic cloves (large)
whole small hot peppers ~ I used the cherry peppers
2 qt. water
1 qt. white vingear
1 c. canning salt ~ upon reasearching I also found out you can use Kosher salt
*Select firm fresh cucumbers fresh from blemishes. Do not use cucumbers that are shriveled or have not been recently picked.
Wash and pack in jars.
To each quart jar add 1 head fresh dill, 2 to 3 cloves garlic and 1 small red or green hot pepper.
Bring water, vinegar and salt to a boil. Pour hot solution over cucumbers and seal.
Hot water bath for 15 minutes.
This is enough for 1 batch or one average canner load of jars packed with pickles (about 20-30 medium pickling cucumbers).
Pickles will be ready in 3 to 4 weeks, depending on size of cucumbers.
For plain dill pickles the garlic buds may be left out, if desired.
Do NOT use table salt!!
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